1. Place saran wrap inside of rectangle terrine mold
2. Dust bottom lightly with activa
3. Place sliced Heart down and dust with activa
4. Place another layer of heart and dust with activa
5. Place skirt stick on top and dust with activa
6. Place veal sweet bread, chicken farce on top
7. Saran wrap terrine mold tightly and cryovac while heart is setting
8. Sous vide Terrine at 57C for 1 ½ hour

1. In pot place chicken stock, potato, bay leaf, pepper corn, and salt
2. Bring to a simmer and gently cook until potatoes and tender.
3. Remove and peel skin, pass through a ricer
4. Melt butter with cream and add to potatoes, fold in crème fraiche
5. Season with salt and pepper and add chives
6. Place in piping bag, Pipe in potato cannelloni and serve

1. Roast off matsutake mushrooms
2. Cool and cut in half
3. Sauté shallots in butter add mushrooms and reduction and braise in oven at 165˚ C until tender
4. Toss with chive and parsley and season to taste, serve immediately

1. Place leeks, olive oil, Thyme, salt and pepper in vacuum bag and sous vide at 85c for 40 min
2. Cool and dry on paper towel
3. Shave daikon as thin as you can and blanch, dry on paper towel
4. Line terrine mould with saran wrap and line with daikon
5. Place in some tarragon and parsley, lay in a layer of leeks
6. Brush with orange reduction and season lightly.
7. Repeats steps until terrine mould is filled
8. Fold daikon over and press
9. Let set 1-2 hours remove and portion.
10.Heat and serve

1. In vacuum bag place butternut, honey, and butter
2. Sous vide at 85C till tender
3. Place in robot coupe and puree with orange reduction
4. Shave in fresh nutmeg to taste
5. Pass through tamis sieve and season to taste